That's a terrific looking pizza. In the beginning, I, too, had problems keeping the unbaked eggs on the pizza from sliding and found that I had to build barriers using cheese and maybe some toppings at the outside of the pizza to contain the raw eggs. I also found using a pizza screen helpful although the pizza will bake up somewhat differently using the screen. Using a combination of screen and preheated stone will also work.

On DDD (Diners, Drive-ins, and Dives), they showed an egg pizza. The lady making it made a crater in the cheese and sauce for each (of the 4) eggs, and made note to pull the shells to the center to contain the mess. Theirs looked very good. She also used more cheese on top to "shield" the yolk.

On DDD (Diners, Drive-ins, and Dives), they showed an egg pizza. The lady making it made a crater in the cheese and sauce for each (of the 4) eggs, and made note to pull the shells to the center to contain the mess. Theirs looked very good. She also used more cheese on top to "shield" the yolk.

I saw those posts. Your pies looked great as always. Your PJ clones are one of my go to pies. I have upped the hydration a little and cut back on the sugar. I do the 2 day rest. A couple of friends who are pizza newbies have had very good results with your technique. And as always, thanks for all the help you have provided.

On DDD (Diners, Drive-ins, and Dives), they showed an egg pizza. The lady making it made a crater in the cheese and sauce for each (of the 4) eggs, and made note to pull the shells to the center to contain the mess. Theirs looked very good. She also used more cheese on top to "shield" the yolk.

I don't know if this really could be called pizza, but it has an egg in the dough and a raw egg on the baked Ajarian khachapuri. The dough is shaped into an open gondola shape. Milk is used in the dough instead of water.

I don't know if this really could be called pizza, but it has an egg in the dough and a raw egg on the baked Ajarian khachapuri. The dough is shaped into an open gondola shape. Milk is used in the dough instead of water.